Salted with white wine

Components
Salt 300 gr
brasno 400 gr
zumanca 2
white wine 200 ml
dry yeast 1 bag
dry yeast half spoil
200 grams of figs
powder sugar 50 g
How to prepare

Clean the saloon well from the spittoons, fry on the meat machine and put in the refrigerator for at least 3 hours. Flour, flour, yeast, soaked yolk, white wine and dried soft dough. Mix the dough for 10 minutes (hand), apply flour (flour not listed above in the material) and sprinkle gradually on the boiling plate. Develop a 1 cm thick bark and cover 1/4 of the fat. Fill the coated dough in the form of a book and leave it for 5 minutes to stand. Repeat the procedure two more times, i.e. as long as there is room. After the last coating and resting (5 min.), Develop the bark, cut the squares of 10 x 10 cm, apply in the middle of every little plum of prey or another as desired, fold each square as a booklet and put in a baking tray with a baking sheet. Bake at 220 ° C for about 15 minutes, reduce the temperature to 200 ° C and continue to bake for another 5-7 minutes depending on the stove. Finished salsa was sprinkled with powdered sugar. Roasted, still hot salted, boiled or sprinkled with powdered sugar